triticale
[ triht-ih-KAY-lee ]
This extremely nutritious hybrid of wheat (Triticum) and rye (Secale) contains more protein and less gluten than wheat and has a nutty-sweet flavor. It comes in several forms including whole berry, flakes and flour and can be found in health-food stores. Triticale flour is also available in some supermarkets. Whole triticale can be cooked and used in a variety of dishes including cereals, casseroles,
pilaf -style dishes, etc. Because triticale flour is low in gluten, bread made from it alone is quite heavy. For that reason, it's usually combined half-and-half with wheat flour.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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